January Online Ordering

 Hello and welcome to January! It's one of the toughest months to guage availability, so until fishing gets well underway and the supply challenges ease, I've removed the option to pre-order wild capture Newlyn fish from online ordering 

I am buying lots of wonderful fish, and chances are, will have what you're looking for. But 'just in case' there's an issue with availability the best option to order your fish requirements is to send me an email at info@passionateaboutfish.co.uk and I will be able to advise you on the likelyhood of getting your preferred species. 

Thank you! Sue 

Homemade by us

Coquille St Jacques

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A fabulous starter or light lunch, our Coquille St Jacques are a classic '80's recipe. Fresh chunks of scallops enrobed in a super cheesy sauce, with piped creamy mashed potato and a panko crumb topping. Beautifully presented in natural scallop shells, these are perfect for impressing your guests

Pre-heat your oven to 180'c fan or equivalent<br>
Place the shells on a baking tray and roast for a round 25 minutes, until the crumb has coloured and the sauce is bubbling. Serve with chunks of crusty bread

Ingredients: Scallops (MOLLUSCS), Potato, Milk, Butter (MILK) Cheese (Milk) Wheat Flour (WHEAT) Dijon and English Mustard (MUSTARD) Salt, White Pepper